Three generations of the same family doing catering
And all three, bearing the same name: Alfonso. It began as a roadside inn that, with much effort, grew into a restaurant. Home-cooked meals, hearty breakfasts for weddings in the 70s, afternoon tea in the Patio de la Pila, drinks at the Tabanco, and the hope of continued growth. Later, we crossed the seas serving meals to the crews of the large ships being built in Cádiz. From there, the leap. With no other goal than that which courage and a vocation for service provide.
Almost 50 years ago, the word "catering" was used only for airline food services. Then, Alfonso, after traveling the world working in the hospitality industry, decided, along with his brother Antonio, to take to the streets and cater banquets. They added the word "catering" to their father's name. They were pioneers.
Bodegas, fincas, stately homes, national monuments, palacios, bullrings, circuits, asphalt, fincaBeaches, sand, gardens, and countless other settings, we've showcased our catering services. Catering is a marathon, not a sprint. Every banquet is unique. Every service has its own characteristics. Every client is special. And that philosophy about our work is what has been passed down from generation to generation, from one employee to the next.
Today, another Alfonso leads the catering business with the same distinctive style as his predecessors. Beside him is his brother César, the stalwart in the kitchen. Their catering service is adapted to European health and legal requirements, keeps abreast of new culinary trends, cultivates a refined ambiance at the table, and provides ongoing training for its staff, all while working to ensure that guests remember the day they sat at their table as one of the best days of their lives.
Our team
We are a large team, comprised of several sales professionals with extensive experience in the sector. We stand out for our exceptional customer service, our friendly and professional approach, and our active listening skills. We also have our own kitchen and production staff, who have worked on large-scale national projects. They possess extensive experience in the hospitality industry and are well-versed in operational protocols.
Today
Our values
Contact form
"*"indicates the required fields